Pineapple Start
easy
40 mins
40 mins
Ingredients
- 1 Pineapple (approx. 2 kg)
- 40 g Coconut chips
- 175 g Sugar
- 1 (32 cm ø) Roll of puff pastry from the chiller cabinet
- 200 g Whipped cream
- 7-10 Tbsp scraped pulp from 1 vanilla pod
- 7-10 Tbsp Lemon balm leaf
Directions
- 1
Cut the pineapple into quarters, peel and remove the stalk. Cut the pineapple quarters into twelve centimetre long thin slices. Roast the coconut chips in a pan until golden brown. Slowly caramelize 150 grams of sugar in an ovenproof pan (30 cm Ø).
- 2
As soon as the caramel is golden yellow, place the pineapple slices on the caramel in a fan shape. Place the puff pastry on the pineapple slices and remove the baking paper. Prick the pastry several times with a fork and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15 minutes.
- 3
Allow to cool for five minutes and then turn the tart out of the pan. Whip cream, vanilla pulp and remaining sugar until stiff. Sprinkle tarte with coconut chips. Decorate vanilla cream with lemon balm and serve extra.
Nutrition Facts
260 kcal
33 g
13 g
2 g
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